Oat Nut Crumble Topping


Oat Nut Crumble Topping. The title alone is enough to grab your attention. But if you think that title is going to be the best part, you’re wrong. Crumble toppings accentuate the flavors in fruit pies while keeping the crust from getting soggy. This particular topping is nutty, delicious and perfect for almost any fruit pie. It’s no wonder that it’s a favorite for people who love a little crunch of nuts or oats with their pie!

Quick and Easy Fruit Crumble

Fruit crumble with oats, brown sugar, and butter on top. With a double batch of the buttery oat topping because we care almost as much about it as the fruit, this dish is bursting with juicy mixed fruit. To make this 5-ingredient dessert really simple, use frozen fruit. Of course, Aldi provided all of the ingredients.

Probably my all-time favorite dessert recipe is this one. I’ve had plenty of time to experiment and develop the ideal oat topping because I’ve been preparing it for years. Let me also mention that there are just 5 ingredients in this recipe. To make things as simple as possible, we’re maintaining it. Additionally, everything is essentially a pantry or freezer basic, so chances are good that you already have what you need to prepare this.


We’re keeping it super simple on the ingredients front. Just 5 of them! I’ll add some optional add-ins if you’ve got some bits and bobs. But truly, this crumble is perfect as is. But if you’re feeling “extra” then, by all means, add in some of the other bits.

  1. Even in the height of summer, I almost always use frozen fruit in this recipe. The result is always flawless since frozen fruit is always selected at the height of freshness.
  2. Plain flour: This makes the crumble lovely and jammy by thickening any fruit juices that may leak out.
  3. Because brown sugar wasn’t available at Aldi at the time, I used demerara sugar in this recipe. You can combine brown sugar and caster sugar or use only caster sugar. The focus of this dish, though, is on keeping things straightforward and easy.
  4. Oats: You may use any rolled out oat, but I’ve been buying Kavanagh oats for years because they are the best. Simply omit the instant oatmeal. They are too finely ground, and the crumble topping ends up looking practically “dusty.”
  5. Butter is acceptable here, salted or unsalted. Although I always use salted, you can use anything you have on hand.

Step by step- using frozen fruit

  • Let the fruit and sugar mix first. Combine the fruit, demerara sugar, and flour in a bowl. All of the fruit liquid thickens as the crumble bakes thanks to the flour. The jammy consistency is due to it.
  • Fresh fruit can be used in this recipe, but the same idea still holds true: add some flour to the fruit to give it a thick, jammy texture.
  • You can use any fruit you choose in this recipe, including apples, pears, and berries. The ratio of fruit to sugar to flour will remain the same. In other words, this is a fruit crumble situation where you can use anything you have.

Step by step- oat topping

  • This recipe’s components are very simple, but the topping might be the simplest one-step dessert recipe ever! Just combine the oats, butter, sugar, and flour in a food processor and pulse a few times to create a crumbly, dense mixture.
  • Use the pulsing setting to ensure that the oats are still broken up into larger pieces. We avoid a rapid oats scenario because of this. They’ve already undergone too much processing.

Oat topping without a food processor

  • If you don’t have a food processor you can just use your fingers and rub the butter into the flour and oats, or use a fork. If using this method be sure to use butter that is slightly softened to make it easier to rub in.

Optional extras

  • Add a teaspoon of cinnamon to the fruit, the crumble topping, or both.
  • When blending the topping, add hazelnuts or any other nut (almonds, walnuts, or pecans) to the food processor.
  • Depending on your level of adventure, you might add some fresh herbs to the fruit and sugar mixture, such as thyme or rosemary. Strawberry and basil or blueberries and fresh thyme are delicious combinations.

Ice cream or custard

I’m totally on team ice cream, as you can see from the pictures. I live my life with a hot crumble and a cold vanilla ice cream. The crumble can, however, always be served with custard. This fruit crumble’s versatility makes it so lovely to make! You can serve the crumble hot or cold, and you can serve it with either hot or cold custard. In either case, you have the coziest option for dessert, brunch, or breakfast.

Personally, I prefer cold vanilla ice cream and heated crumble. A timeless pairing!

Maple-roasted pears with nut crumble










Maple-roasted pears with nut crumble

Make a note of this simple crumble recipe and use it as an evening dessert over any fruit that is in season.


  • 6 small ripe pears, halved
  • 1/4 cup (60ml) maple syrup, plus extra to serve
  • 25g unsalted butter, chopped, plus 100g extra unsalted butter, melted
  • 1/4 cup (55g) caster sugar
  • 3/4 cup toasted mixed nuts (we used pecans, walnuts and hazelnuts), chopped
  • 1 cup (150g) plain flour
  • 1/2 cup (45g) rolled oats (we used Woolworths Macro rolled oats)
  • 1/2 tsp allspice
  • Yoghurt or double cream, to serve


  1. Set the oven at 180 C. Pears should be densely packed in a large baking dish. Cover with foil, drizzle with maple syrup, sprinkle with 25g of chopped butter, and bake for 30-35 minutes, or until somewhat softened.
  2. To prepare the crumble, combine the flour, oats, sugar, nuts, additional 100g melted butter, and allspice in a bowl. Place the pears on top of the crumble mixture, and bake for an additional 30-35 minutes, or until crisp and golden. Serve with yoghurt or cream and more maple syrup on the side.



8 mins


7 mins


15 mins

A delicious, filling, protein-packed breakfast crumble with oats, nuts, fresh fruit, and a cinnamon yogurt drizzle.

Recipe type: Breakfast

Serves: 6 servings


  • 3 tbsp. coconut oil, melted (virgin has the best flavor)
  • ¼ c. raw almonds, roughly chopped
  • ¼ c. walnuts, roughly chopped
  • ¼ c. pecans, roughly chopped
  • 3 tbsp. maple syrup
  • ½ c. Quaker® Old Fashioned Oats
  • ¼ c. unsweetened coconut flakes
  • ¼ tsp. kosher salt
  • ¼ c. raw pumpkin seeds
  • – – – – – – –
  • 1 c. whole milk plain yogurt
  • ¼ tsp. vanilla extract
  • 2 tsp. maple syrup
  • ¼ tsp. cinnamon
  • – – – – – – –
  • Cara Cara oranges, segmented (any navel orange will do)
  • fresh raspberries
  • fresh blueberries


  1. Set the oven to 375°.
  2. Melted coconut oil, nuts (almonds, walnuts, pecans), maple syrup, oats, coconut, and salt should all be thoroughly combined in a medium bowl.
  3. Bake for 7 to 10 minutes, or until lightly brown, after spreading onto a baking sheet.
  4. After taking it out of the oven, toss in the pumpkin seeds.
  5. Whisk the yogurt, vanilla, maple syrup, and cinnamon in a small basin until combined while the crumble bakes.
  6. To construct, layer some of the fruit with the crumble after it has cooled; a wonderful layering pattern to use is fruit, crumble, fruit, crumble. Finally, drizzle generously with the cinnamon yogurt.

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